Preheat the oven to 400F / 200c.
Trim the ends off of the white zucchini. Cut them into spears by cutting each zucchini in half lengthways and then in half lengthways again.
Place in a bowl with the oil and seasonings and toss together.
Spread the zucchini spears on a prachment line baking sheet in an even layer.
Roast for 20 to 25 minutes til tender and the edges are starting to brown.
- There's no need to peel the zucchini. Just give them a quick wash before cutting them.
- Cut the zucchini as evenly as you can. Cut the zucchini through the middle to make spears.
- For best results, the oven should be preheated before roasting.
- Rather than oven roast, you can air fry the zucchini spears at 375F for 10 minutes.
Calories: 83kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 103mg | Potassium: 901mg | Fiber: 2g | Sugar: 1g | Vitamin A: 960IU | Vitamin C: 67mg | Calcium: 42mg | Iron: 2mg